Leek, pea & watercress soup

• servings: 4 servings
• total time: 32 minutes

Ingredients

1tbsp olive oil , plus a drizzle to serve

2 leeks, finely sliced

4 small garlic cloves , crushed

hot veg stock

80g watercress

400g frozen peas

1/2 lemon, zested and juiced

parsley, finely chopped

1 tbsp crème fraîche or dairy-free crème fraîche

crusty bread, to serve (optional)

Directions

Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.

Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.

Nutrition

• Calories: 154
• Total Fat: 5 g
• Saturated Fat: 1 g
• Sodium: 0.5 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 9 g
• Total Sugars: 9 g
• Protein: 8 g